Quick Cast Iron Rib Eye
Some dinners are all about convenience, and some are worth slowing down for just a little bit. This cast iron ribeye falls somewhere in the middle. It cooks quickly enough for a weeknight, but still feels like the kind of meal you would make to celebrate something.
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Cast Iron Ribeye Recipe
I think a lot of people assume steak is difficult to cook at home, but this ribeye recipe is one of the easiest dinners in my rotation. There are no complicated ingredients and no special techniques to learn.
The first time I made steak in a cast iron skillet, I was surprised by how much flavor came from such a simple process. Since then, it has become one of my favorite ways to make dinner feel a little more memorable without adding extra stress to the evening.
Why You'll Love this Recipe
One of my favorite things about this cast iron ribeye is how little it asks of you. With just a few ingredients and a hot skillet, you can create a dinner that feels like something you would order on a special night out.
I also love that this recipe lets the steak shine. There are no heavy marinades or long prep times involved. The simple seasoning and quick sear create a flavorful crust while keeping the inside tender and juicy.
And if you have ever felt nervous about cooking steak at home, this is a great place to start. Once you learn a few basic techniques, you will see just how approachable a great steak dinner can be!
Ingredients
You only need a few simple ingredients to make a cast iron ribeye.
Ribeye steaks are the star of the show. Rib eyes have plenty of marbling, which helps keep the meat tender and flavorful while cooking. If you need a substitute, New York strip steaks are a great option.
A little salt and black pepper are all you need for seasoning. Sometimes simple really is best when it comes to a great steak.
Avocado oil is my preference because it has a high smoke point, but olive oil works well too.
Variations
Want even more flavor? Add a pat of garlic herb butter on top while the steaks rest.
Fresh herbs like rosemary or thyme can also be added to the skillet during cooking. You can even use all purpose seasoning or a dry rub of spices if you'd like!
How to Make Cast Iron Rib Eye
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Pat the steaks dry and season them generously with salt and pepper on all sides.
- Heat oil in a cast iron skillet until the pan is very hot and the oil is shimmering.
- Place the steaks into the skillet and let them cook without moving them.
- Flip the steaks and continue cooking until they reach your preferred doneness.
- Transfer the steaks to a plate or cutting board.
- Let the steaks rest before slicing so the juices stay in the meat instead of running out onto the plate.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Bring the steaks to room temperature before cooking for a better sear.
- Pat the steaks dry before seasoning so the crust develops properly.
- Make sure your skillet is fully heated before adding the steaks.
- Let the steaks rest for at least 5 minutes before serving.
- Avoid moving the steaks around while they cook. When the meat is perfectly seared, it will release itself from the skillet.
Storing Leftovers
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat gently in a skillet over low heat until warmed through. The microwave works in a pinch, but it can make the steak a little tougher.
Ribeye Recipe FAQs
Cast iron holds heat extremely well, which helps create that flavorful crust that makes a great steak so delicious.
The easiest method is using an instant-read thermometer. For medium-rare, look for an internal temperature of about 130-135°F before resting.
Yes. Resting allows the juices to redistribute throughout the meat, which helps keep the steak juicy.
I recommend steaks that are about 1 inch thick. They are easier to cook evenly and develop a great crust.
Serving Ideas
My favorite way to serve any nice steak is with a pat of garlic herb butter on the top.
There are plenty of sides that go well with a ribeye steak. Here are a few ideas:
Starches: You can never go wrong with steak and potatoes! I like to make Instant Pot mashed potatoes because they can cook while I'm making the cast iron steak.
A lighter option is rice, but if you're watching your carbs, make some cilantro lime cauliflower rice.
Vegetables: Two favorites at my house are oven roasted green beans and steamed broccoli. If you want a steakhouse-style side dish, serve the steak with a strawberry spinach salad.
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Cast Iron Ribeye
Ingredients
- 2 ribeye steaks about 1 inch thick, at room temperature
- 1 teaspoon sea salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons avocado oil or olive oil
Instructions
- Pat 2 ribeye steaks dry with paper towels on all sides.
- Divide 1 teaspoon sea salt and ½ teaspoon black pepper. Use half of the salt and pepper on each steak, being sure to season both sides of the meat.
- Heat 2 tablespoons avocado oil in a cast iron skillet over medium-high heat until shimmering in the pan.
- Place the ribeye steaks in skillet and sear for 4-5 minutes on each side for medium-rare doneness. *See notes for cook time for other levels of doneness.
- Remove meat from skillet and let it rest for 5 minutes before serving.
Notes
- For the best sear, bring steaks to room temperature before cooking.
- To determine doneness, take the internal temperature at the thickest portion of the ribeye.
- rare: 120°F (49°C)
- medium rare: 130°F (55°C)
- medium: 140°F (60°C)
- medium well: 150°F (66°C)
- well done: 160°F (70°C)
- For food safety reasons, the USDA recommends cooking cuts of steak to a minimum internal temperature of 145°F (62.8°C).
Nutrition
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